What’s better than chewy vegan peanut butter cookies?

I’m pretty picky about the texture of my cookies. Almost always I’ll go for a soft, chewy cookie with a crispy outside. But you may not be exactly like me (I know, you’re not) and love your cookies cakey or crispy. So if you’ve ever been curious about how to change the texture of your cookies, here’s a few basic tips.

The Three C’s

Cakey Texture: You’re looking for a dry dough that will rise in the oven and spread minimally.

Use pre-chilled ingredients (vegan butter, non-dairy milk, etc.)

Chill dough before baking

Use baking powder instead of baking soda

Increase the flour slightly

Use white sugar

Chewy Texture: You’re looking for a softer dough baked at a higher temperature.

Chill the dough before baking

Use high-protein flour like bread flour

Add extra liquid or reduce the flour

Use all brown sugar

Remove from oven when slightly underdone

Crispy Texture: You’re looking for a softer dough that will spread out before setting up.

Use room temperature butter

Bake at a lower temperature (325-350 degrees Fahrenheit)

Use brown sugar

Add a little bit of liquid to the dough

Bake all the way through

If you’re like me and think that chewy cookies are the best, you’re going to love these vegan peanut butter cookies. And if you prefer another type of texture, now you know what to do! Soft, sweet, with a little bit of crunch, and the perfect chewy texture, these peanut butter cookies might be the best you’ve ever had. But beware, once you bite into one of these incredible cookies, you’re going to have a very hard time stopping.

In a stand-up mixer cream together vegan butter, brown sugar, and peanut butter until light and fluffy, scraping down the sides as necessary. Add vanilla extract and applesauce.

In a separate bowl combine flour, baking powder and soda, and salt. With the mixer running on the lowest setting, slowly add in the flour mixture until dough is uniformly mixed. Be careful not to over mix. Cover and chill dough for one hour.

Preheat oven to 375 degrees. On a parchment-lined baking sheet roll round cookies, about 2 tablespoons in size. With a fork, gently flatten cookies in a criss-cross pattern.

Bake for 10-12 minutes until lightly brown. Remove from oven and let cool on the baking sheet for 10 minutes. Transfer to wire cooling racks and let cookies cool completely.

Melt the chocolate and coconut oil in a double boiler (this can be a bowl placed over a sauce pan with water) or microwave. Dip completely cooled cookies into the chocolate, sprinkle with crushed peanuts, and place on a parchment paper to let chocolate set up completely.

POPULAR RECIPES

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